1. In a heavy-bottom saucepan over low heat, melt butter and whisk in flour to form a roux. Let roux cook 2 minutes, stirring frequently.

2. Whisk in cold lobster stock one cup at a time. Add thyme stems (not leaves) and let simmer 45 minutes. Add cream and simmer for another 10 minutes, being careful not to scorch bottom. Strain through a fine-mesh sieve and hold on side.

Garnish:

1. While stock is cooking, cook bacon in a sauté pan over medium heat until very crisp. Remove bacon and reserve, but leave fat in pan.

3. In a small pan simmer diced potato in salted water until tender but not too soft. Once cooked, let cool and mix with cool vegetables, bacon, and lobster meat.

To Serve:

1. Warm chowder base over medium heat until just beginning to simmer; add sherry and let simmer 2 to 3 minutes, being careful not to burn bottom. Season with salt and pepper.

2. Add vegetable mixture to a sauté pan and gentle warm through; season with salt, pepper, and lemon juice. Divide the vegetable mixture between four warm soup bowls and pour hot chowder base over top. Sprinkle thyme leaves on top and serve.

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